Nutritional Analysis of Raw, Cooked and Sprouted Cowpea Genotypes

Abstract

Background: Four cultivars of cowpea NCK-15-01, NCK-15-05, NCK-15-08 and NCK-15-09 had been chosen for analysis in experiment. The raw cowpeas have been amassed from Pulse Research Station, Navsari Agricultural University, Navsari. Methods: After collection, samples were analysed under three exceptional processed states like raw, pressure cooking and sprouting. For the study the analysis of variance of the observed data was done using factorial complete randomized design (Factorial concept). The observations for every parameter had been taken with three repetitions. The critical difference at 5% level of the significance was worked out to compare the treatment means. Among the biochemical parameters some nutrient compositions like crude protein, albumin, globulin, prolamine, glutelin, total soluble sugar, crude fat, antioxidant activity, moisture content and crude fiber were analysed using standard methods. Result: The existing study found that, the cultivar NCK-15-09 contained maximum amount of albumin, prolamine, crude fat, antioxidant activity and crude fiber whereas NCK-15-08 showed highest quantity of crude protein and glutelin. NCK-15-05 had highest amount of globulin and NCK-15-01 is the richest cultivar for total soluble sugar, moisture content.The genotype NCK-15-09 confirmed the highest globulin content (4.84%) in sprouting treatment. Among the different cooking methods, the pressure cooking revealed highest crude protein (23.04%), albumin (3.93%), prolamine (4.04%), glutelin (5.41%), total soluble sugar (58.12 mg/g) and moisture content (12.25%). The highest crude fiber content was determined in sprouting (3.39%).